Process for the manufacture of novel coffee flavorants

Abstract

A process for the manufacture of coffee flavoring substances is described; this process comprises enzymatically proteolyzing soya meal, heating the proteolyzate and isolating the resulting water-soluble material from the reaction mixture. Furthermore, there are described: flavoring substance compositions which contain these novel coffee flavoring substances, foodstuffs and semi-luxury consumable which contain such coffee flavoring substances or flavoring substance compositions, and the use of the novel flavoring substance compositions or coffee flavoring substances for the flavoring of foodstuffs and semi-luxury consumables or as coffee substitutes.

Description

EXAMPLE

Enzymolysis

349.5 1 of water are added to a clean autoclave and heated to 50-55.degree. C. There is added thereto while stirring well 0.5 kg of Rhozym P-53 [or 0.5 kg of Neutrase], and thereupon 150 kg of soya meal (Soyafluff W-200 from the firm Central Soya, Fort Wayne IN) are added. In order to prevent the formation of lumps, the addition of the soya meal extends over 30 minutes. Thereupon, the reaction mixture is held at 50.degree. C. for 16 hours while stirring well.

The enzymolysis can be carried out analogously using proteases of vegetable or animal origin. In these cases the temperature and PH data provided by the individual manufacturers are to be observed or the corresponding data in the technical literature are to be observed.

Browning reaction

The autoclave is firstly heated up to 90-95.degree. C. within one hour by means of steam of 6 bar. Thereupon it is heated to 168-170.degree. C. by means of steam of 20 bar within about 11/2 hours. This temperature is maintained, for a product having a strong roast note, for e.g. 3 hours and the progress of the browning reaction is checked by sampling and sensoric testing at each complete hour. The internal pressure rises to about 25 bar during the browning reaction. In order to maintain a constant pressure the pressure valve can be adjusted to a value of about 10-15 bar. After completion of the browning reaction the mixture is cooled rapidly to 50.degree. C. and the reaction mixture is removed from the autoclave with the aid of the residual pressure.

Working-up

The 470 kg of crude biobase is separated in lots in a Ferrum drop-bottom bucket centrifuge [Ferrum AG, CH 5102 Rupperswil]at 800 g [it can, however, also be isolated via a pressure filter, decanter or separator].

After centrifugation of 4 lots (about 100 1 of crude material) the centrifuge cake is washed with 20 litres of water and kept. In this manner there are obtained 360 litres of filtrate and 100 kg of moist filter cake. The filter cake is suspended in 200 1 of water while stirring vigorously. It is again centrifuged and the yield now amounts to 200 1 of filtrate and 95 kg of filter cake (49% dry material). The combined filtrates )560 litres) have a concentration of 75.6 kg of dry material (13.5.degree. Brix; determination by means of an aerometer or refractomer). Concentration is carried out continuously at 25 millibar and 45-48.degree. C. using an APV-plate evaporator [Ott AG, CH-3076 Worb]. There are obtained 115.7 kg of a viscous syrup which contains 63% of dry material; yield 77.1% (based on the soya meal used). The syrup obtained (65% Brix) can be

a) used directly for flavouring purposes, or

b) used for the manufacture of solutions and pastes, or

c) dried to powders.

Flavouring

A palatable milky coffee is produced by adding a lyophilized powder (LP) in a concentration of 0.3%-0.5% to milk with a 3% sugar content.

Comparative tests

This water-soluble lyophilized powder was compared sensorically hereinafter with the products of two novel pertinent processes.

A. In accordance with the process of GB-A 2,046,076A (British Soy Product Ltd.) the soya beans are firstly treated with stream before the roasting. Drying, breaking open the shells, roasting and grinding follow. The re-working of Example 1 yields a material which was now compared sensorically with the material LP.

As the crude material there were used:

Soya beans B

Product: BIONA soya beans cultivated biologically

Distributor: MORGA AG, CH 9642 Ebnat-Kappel

Soya beans D

Product: Dr. Dunner's soya beans

Distributor: Die Reformahauser of Zurich

Soya beans G

Product: Small green soya beans (self-seeding)

Distributor: MORGA AG, CH-9642 Ebnat-Kappel

The evaluation was carried out in both cases with 0.1% and 0.2% in 3% sugar water at room temperature.

In the aqueous samples there can indeed be ascertained the coffee, caramel and chocolate notes of the known flavouring substances, but besides also side-notes which clearly influence the flavour, these side-notes being tarry, after stale coffee (ex soya beans D and G), phenolic, slightly tea-like, after tobacco [ashtray smell](ex soya beans B).

It is probably these latter notes which caused the inventor to recommend the replacement of only 2-5% of the caramel, coffee or chocolate flavours of flavoured food-stuffs by the described flavouring substances.

This small concentration is also the greatest disadvantage of the known process as it is uneconomical.

The side-notes probably result from the steam treatment also bringing about a certain thermal decomposition of the proteins, precursors for the Maillard reaction are probably also formed in this case: this swelling and germination of the beans under the mere influence of moisture and the action of heat can, however, never replace a controlled enzymatic hydrolysis of beans which are ground and freed from oil, namely of de-fatted soya meal.

B. In accordance with the process of U.S. Pat. Ser. No. 4,187,324 (Shirbroun) the green soya beans are soaked, comminuted in order to remove the oil, pre-dried, ground, roasted and pulverized.

As starting materials for the re-working there were used the following three sorts of soya beans:

Soya beans B

soya beans D

soya beans G

and finally

soya grist SAIS

Product: Soya grist

Distributor: SAIA AG, CH - 6048 Horw

Water content: 10%

The coffee brewed with the product of the re-worked "Example", 0.2% in 3% sugar water, was evaluated as follows.

The individually obtained ground roast products were weighted, treated with 3% sugar water, left to stand at room temperature for 30 minutes and before the evaluation the mixture was filtered through a fluted filter and thus separated from the solid substances still present.

  ______________________________________                                    
     Sample designation                                                        
                    Description of the flavour                                 
     ______________________________________                                    
     G              Flavour: white cabbage (sul-                               
                    phurous) vegetable broth, cereal-                          
                    malty, chocolate                                           
                    Odour: white cabbage, vegetable                            
                    broth                                                      
     B              Flavour: weak, slightly cereal-                            
                    like, cardboard, paper                                     
                    Odour: weak slight roast note                              
     D              Flavour: weak, cereal-like,                                
                    malty, slightly after caramel,                             
                    slight roast note                                          
                    Odour: slightly sooty                                      
     S              Flavour: weak, cereal-like,                                
                    malty, aftertaste similar to                               
                    paper and cardboard                                        
                    Odour: cereal-like, after rolled                           
                    oats                                                       
     ______________________________________                                    

Reference sample

Lyophilized powder LP 0.2% in 3% sugar water at room temperature (an especially well suited method for the accurate investigation of flavour notes):

Flavour: malty, after milk coffee, after biocoffee, "healthy coffee", liquorice in the aftertaste.

Also within the framework of the present investigations studies were of course firstly carried out without the roteolysis step: in this case it was always established that the thus-prepared flavour compositions did not have by far the sought-after typical coffee flavour notes.

On the other hand, the enzymatic treatment of soya meal has, however, hitherto become known especially in the production of HVP hydrolysed vegetable proteins) products. These known products are used primarily for the seasoning of soups and sauces, but there can also be mentioned in this connection a novel soya bean sake, the protein enrichment of soft drinks and special diets in the hospital sector;

see also J. Schormuller, Lehrbuch der Lebensmittelchemie, Springer-Verlag, Berlin (1961). Pages 280-283.

Tony Godfrey, Jon Reichelt, Industrial Enzymology, The Application of Enzymes in Industry, The Nature Press and the McMillan Publ. Ltd., (1983).

Gerald Reed. Enzymes in Food Processing, Academic Press. NY and London. (1966). page 369

and Iida and Sakamoto, Develop. Ind. Microbiology, Vol. 4 (1963). pages 159-165.

Claims

1. A process for the manufacture of coffee flavouring substances, which process comprises enzymatically proteolyzing soya meal using proteases of microbial origin, in a temperature range of about 30-60.degree. C., heating the proteolyzate to about 140.degree. to about 200.degree. C. and isolating the resulting water-soluble material from the reaction mixture with the aid of pressure filters, suction filters, decanters, microfilters or ultrafilters or by means of centrifuges.

2. A process according to claim 1, wherein

a) the proteolysis is carried out in a temperature range of about 50-60.degree. C., and,

b) the proteolyzate is heated to about 140.degree. C. to about 180.degree. C.

3. A process according to claim 2, wherein the isolated material is concentrated to a concentration of 50-75.degree. Brix or is pulverized.

4. A coffee flavouring substance, manufactured according to a process which comprises enzymatically proteolyzing soya meal using proteases of microbial origin, in a temperature range of about 30-60.degree. C., heating the proteolyzate to about 140.degree. to about 200.degree. and isolating the resulting water-soluble material from the reaction mixture with the aid of pressure filters, suction filters, decanters, microfilters or ultrafilters or by means of centrifuges.

5. A flavoring substance composition, which contains a flavouring effective amount of a coffee flavouring substance manufactured according to a process which comprises enzymatically proteolyzing soya meal using proteases of microbial origin, in temperature range of about 30-60.degree. C., heating the proteolyzate to about 140.degree. to about 200.degree. and isolating the resulting water-soluble material from the reaction mixture with the aid of pressure filters, suction filters, decanters, microfilters or ultrafilters by means of centrifuges.

6. A process for the flavouring of foodstuffs and semi-luxury consumables, which process comprises adding thereto a flavouring effective amount of a coffee flavouring substance manufactured according to a process which comprises enzymatically proteolyzing soya meal, using proteases of microbial origin, in a temperature range of about 30-60.degree. C., heating the proteolyzate to about 140.degree. to about 200.degree. and isolating the resulting water-soluble material from the reaction mixture with the aid of pressure filters, suction filters, decanters, microfilters or ultrafilters or by means of centrifuges.

7. Foodstuff or semi-luxury comsumables which contain a flavouring effective amount of coffee flavouring substances manufactured according to a process which comprises enzymatically proteolyzing soya meal using proteases of microbial origin, in temperature range of about 30-60.degree. C., heating the proteolyzate to about 140.degree. to about 200.degree. C. and isolating the resulting water-soluble material from the reaction mixture with the aid of pressure filters, suction filters, decanters, microfilters or ultrafilters or by means of centrifuges.

8. A coffee flavouring substance according to claim 4 wherein

a) the proteolysis is carried out in a temperature range of about 50-60.degree. C., and,

b) the proteolyzate is heated to about 140.degree. C. to about 180.degree. C.

9. A coffee flavouring substance according to claim 8 wherein the isolated material is concentrated to a concentration of 50-70.degree. Brix or is pulverized.

10. A flavouring substance composition according to claim 5 wherein

a) the proteolysis is carried out in a temperature range of about 50-60.degree., and,

b) the proteolyzate is heated to about 140.degree. C. to about 180.degree. C.

11. A flavouring substance composition according to claim 10 wherein the isolated material is concentrated to a concentration of 50-75.degree. Brix or is pulverized.

12. A process according to claim 6 wherein

a) the proteolysis is carried out in a temperature range of about 50-60.degree. C., and

b) the proteolyzate is heated to about 140.degree. C. to about 180.degree. C.

13. A process according to claim 12 wherein the isolated material is concentrated to a concentration of 50-75.degree. Brix or is pulverized.

14. A foodstuff or semi-luxury consumable according to claim 7 wherein

a) the proteolysis is carried out in a temperature range of about 50-60.degree. C., and,

b) the proteolyzate is heated to about 140.degree. C. to about 180.degree. C.

15. A foodstuff or semi-luxury consumable according to claim 14 wherein the isolated material is concentrated to a concentration of 50-75.degree. Brix or is pulverized.